Hi,
Hamelman suggests that retarding should take sometime between 12-16 hours depends on the temperture.
My question is the other way around: what is the minimal time for retarding dough.
Let's say that I've finished the bulk fermentation of a Vermont dough. It is midnight and I want to bake on 6AM in the morning.
The recipe calls for a 2-2.5 hours final fermentation but I have 6.
How can I use retarding? Can I use retarding at all?
Thanks a lot,
David
David, the formula states you can retard for up to eight hours at 50F(10C), or up to 18 hours at about 42F(6C).
Your six hour window will work, but keep in mind that you still have to check the dough when you remove it from the cooler to make sure it's ready to be baked.
Happy baking!
I'd say proof 1/2 - 2/3 of the way before retarding, that way they'll be ready to go right in when 6 rolls around.
These are very good advises.